Meatless Enchilada Casserole Recipe

The BEST Vegetarian Enchilada Casserole Feasting At …

WebJan 17, 2016 · Add corn and black beans, cumin, chili powder and salt and saute until warmed through. Assemble: In a greased 9 x13 inch baking …

Rating: 5/5(48)
1. Preheat oven to 400 F
2. Make the Quick Enchilada Sauce: Place all ingredients in a blender and blend until smooth, set aside.
3. Make the filling: Saute onion, garlic and sweet potatoes in the olive oil over medium heat, until tender, about 10-12 minutes, covering ½ way through, allowing potatoes to steam and get tender. Add corn and black beans, cumin, chili powder and salt and saute until warmed through.
4. In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce. Spread out ½ of the filling over the tortillas. Scatter half of the canned green chilies (if using), and 1 cup of the grated cheese. Drizzle with a ½ cup enchilada sauce. Top with 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese and top with 4 more tortillas. Lather the top with the remaining enchilada sauce and any additional cheese if you like a cheesy top.

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Vegetarian Enchilada Casserole All the Healthy Things

WebJun 17, 2022 · Step One: Preheat oven to 400 degrees and grease a 9×13 baking dish with oil. Step Two: Heat a large skillet over medium high heat. Once hot, add the avocado oil …

Rating: 5/5(3)

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Slow Cooker Vegetarian Enchilada Casserole

WebNov 26, 2022 · Step One – Add zucchini, onion, and bell pepper to a large skillet with olive oil and seasonings. Cook until translucent and fragrant. Step Two – Add in the black …

Rating: 5/5(2)

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Roasted Veggie Enchilada Casserole Cookie and Kate

WebNov 17, 2016 · Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, …

Rating: 4.9/5(316)
1. To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
2. On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
3. Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
4. When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.

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